Ice Cream and Frozen Desserts

ISBN: 9780471153924
Publication date: 09/12/1997

This book is an easy-to-read guide written for manufacturers, either large or small, involved in the production and marketing of ice cream and other frozen desserts. It covers all commercial aspects of ice cream production, such as batch freezing and continuous freezing to marketing and merchandising. This guide includes the largest source of recipes compiled.
04 - Table of contents ICE CREAM PRODUCTION. Batch Freezing Process. Continuous Freezing Process. Sanitary Conditions. Ice-Cream Mix Production. Flavor Ingredients. Ice Cream Novelties. Bringing Product to Market. A RETAIL FROZEN DESSERT BUSINESS. Opening a Retail Frozen Dessert Business. Operating a Frozen Dessert Retail Establishment. Serving the Customer. Marketing the Retail Frozen Dessert Shop. Selling Soft Serve Products. FROZEN DESSERT RECIPES. Ice Cream Recipes. Italian Gelato. Sorbet and Water Ice. Hardpack Frozen Yogurt. Appendix. Indexes.
13 - Biographical note MALCOLM STOGO is an international food and dairy consultant who has helped leading foodservice, bakery, candy, and ice cream chains around the world successfully develop, market, and merchandise new products.

Pages: 560
Dimension: 245mm X 165mm
Author: STOGO